Scallop & Veggie Casserole

A unique casserole – scallops and vegetables are cooked in a white sauce, topped with oats and cheese, and then baked.

Good morning everyone!  Initially I couldn’t decide what recipe to share today, and then settled on this Scallop & Veggie Casserole.  In order to give credit where it is due, I want to state that this somewhat unique recipe was not all my idea.  I found something similar in a Taste of Home cookbook, was intrigued, and decided to try it.  As is the usual, (I can’t seem to stick with any recipe), I made several changes and wanted to share my adaption.  (Note:  You can find the original here.)

Jump to Recipe!

Up until a couple of weeks ago, I had never cooked scallops and had only tasted them one time at a restaurant.  As a result, I was a little bit nervous as to how this dish might turn out.

Casey:  “What’s for dinner?”

Me:  “Scallop & Veggie Casserole!”

Casey:  “Uhhh…what?  Is it good?”

Me:  “I hope so.  I have no idea what I’m doing.”

30 minutes later…

Me (while staring into the skillet):  “Hey, what are scallops supposed to look like when they’re cooked?”

Casey:  “Oh no.”

(Partly kidding.)


We were pleasantly surprised when this casserole turned out to be delicious!

It is so flavorful and filling, and packed with scallops and vegetables.


Give it a try sometime! 🙂

Scallop & Veggie Casserole

  • Servings: 4-5
  • Print


  • 3 celery ribs, thinly sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 2 Tablespoons olive oil
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups skim milk
  • 1 lb bay scallops
  • 1 cup rolled oats
  • 3 Tablespoons butter, melted
  • 1/3 cup shredded cheddar cheese


In a large skillet over medium heat, saute celery, bell peppers, and onion in olive oil until fork tender, about 8-10 minutes.  Add flour, salt, and pepper.  Gradually add milk.  Bring mixture to a boil and boil for 2 minutes, stirring constantly.

Reduce heat and add scallops to veggie mixture.  Cook until scallops are firm and no longer translucent.  Meanwhile, preheat oven to 350 degrees Fahrenheit and lightly grease an 8×8 baking dish.  Once scallops are cooked, transfer mixture to baking dish.  In a small bowl, combine oats and butter.  Sprinkle over casserole.

Bake for 15-20 minutes or until bubbly.  Remove from oven, sprinkle with cheddar cheese, and return to oven for 5 more minutes.

Let stand for 5 minutes before serving.

~K in the Kitchen



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